Independent UK chocolatiers Cocoa Canopy is upping the drinking chocolate category with a new range that crafts unique fine chocolate beads, for a superior, more intense drink.
Californian winemakers have blended their passions for wine, chocolate, and sustainability to create Vine to Bar - a premium dark chocolate that includes superfood ingredient WellVine Chardonnay Marc.
‘One of the most difficult issues associated with sustainable sourcing is whether companies should adopt third party standards or develop in-house schemes.
Most food items will be cheaper with the introduction of GST on July 1, according to Harsimrat Kaur Badal, though drinks manufacturers are looking at increases of up to 10% on their products.
Riding on a trend towards premiumisation, craft beer, though still a very small market in China, is likely to continue gaining considerable share and should enjoy remarkable performance.
Barry Callebaut wants to push the limits of chocolate and sees drinks as an exciting category where consumers will see a lot of innovation over the next few years.
Treofan has spent €60m in the past two years upgrading its plants in Germany, Italy and Mexico. It also has a sales office in Winston-Salem, North Carolina, US.
Nestlé Monster Smarties and Nestlé Caja Roja chocolates picked up awards in the Food Packaging category of The Liderpack Awards at Hispack 2015 in Barcelona, Spain, last week (April 21-24).
COMPANY PROMISES Lattes, smoothies, hot chocolate enhancers will follow
DreamPak claims to have launched the first ‘no refrigeration needed’ concentrated liquid creamer in select H-E-B locations in Texas, and promises lattes, smoothies and even hot chocolate will follow.
Big interview: Joseph Montgomery III, CEO of Agro Innova
A long beloved refreshment for cacao plantation workers—albeit previously underused part of the cacao fruit—the nutritional powerhouse cacao pulp is making its way to US supermarket shelves in smoothie form.
Testing the consumer liking of a new product may be an overrated idea that ‘breeds mediocrity’ and means products fail to differentiate themselves against the competition, according to David Howlett of MMR Research.
Despite becoming “a bit of an elephant in the room”, indulgence still plays a large part in decision-making processes at retail level, the creator of new British milkshake brand, Mr Sherick's, has claimed.
Barry Callebaut's R&D department talks to ConfectioneryNews after winning a blood flow health claim for cocoa flavanols in dark chocolate and cocoa beverages.
RPC is capturing increasing numbers of food manufacturers that are switching to plastic packaging from other materials - and not just for lightweighting - the company claimed at its press conference last week.
Fairtrade product sales rose 12% worldwide in 2011 due to ethical sourcing commitments from the food and drink industry and increased consumer awareness.
Cadbury has spent £4.5m installing new equipment to manufacture chocolate drinks in-house at its Chirk factory near Wrexham, while the company says its Somerdale site will be sold within months.
Drinks or high sugar-containing chocolate may be the best formulations for boosting antioxidant levels in the blood, suggests a new study from Kraft Foods.
Chocolate makers seeking to leverage sales through health-positioned products could find a fresh direction with new research from the UK suggesting cocoa drinks rich in flavanols could help consumers do maths.
Focusing further on cocoa bean sourcing and processing, Zurich-based Barry Callebaut spins-off Chococam, the last of its consumer activities in Africa, to South African food firm Tiger Brands.
Herculean efforts are required by the global chocolate industry to
ensure that sourced cocoa supplies are not linked to exploited or
trafficked child labour, underlines labour watchdog International
Labor Rights Forum.
The wave of health and wellness comes ashore for chocolate makers,
with latest figures from Mintel showing the fresh healthier image
for dark chocolate has brought a much-need, and strident, upward
shift in sales for 2007.
New outsourcing contracts for industrial cocoa from new and
existing chocolate makers boost volume growth for cocoa supplier
Barry Callebaut, helping to offset harmful exchange rates, energy
prices and inflation.
The Waste and Resources Action Programme (WRAP) is coordinating a
confectionery working group in order to reduce the packaging of
seasonal products such as Easter eggs.
While most consumers agree that ethically-sourced cocoa is no bad
thing, an ever increasing number of different schemes risks
muddying the issue and puzzling chocolate fans.
The future of research into the potential health benefits of cocoa
should focus on the mechanisms and active compounds, with well
defined clinical trials key to this burgeoning segment, says a new
review by Nestlé.
A new aerated chocolate ingredient claims to allow manufacturers of
baked and dairy goods to cut costs and calories by reducing the
total amount of chocolate in their products without affecting taste
or visual appeal.
Following talks in London today, Cadbury Schweppes has officially
announced its new confectionery strategies, to be implemented
following the separation of its drink division, Americas Beverages.
Leading cocoa producer Barry Callebaut has discovered the specific
bacteria responsible for flavour creation during extensive research
into cocoa bean fermentation - enabling the company to produce
better quality chocolate in the...
Swiss chocolatier Lindt & Sprungli is continuing its innovation
in premium, dark chocolate with a new range boasting 70 per cent
cacao content and a unique mousse-filled centre.
US based cocoa producer Cargill has developed a new method of
processing cocoa which allows for reduced fat content and greater
dispersibility in cocoa powder.
Chocolate giant Mars has filed a lawsuit against Natraceutical,
alleging that the Spanish company is infringing its patents on
polyphenol-rich cocoa extracts by selling CocoanOX extracts in the
United States.
Italian confectionery supplier OPM Chocolate has developed a new
chocolate depositor which claims to boost efficiency levels on
moulding lines while delivering on accuracy.
Hershey-owned organic chocolate company Dagoba has launched four
new additions to its confectionery range to keep consumers
indulging after the new year festivities.
With Easter fast approaching, UK based gift service Gourmet Games
has devised a new way to combine the consumer trend for single
origin, health-boosting chocolate with novelty confectionery for
the holiday season.
UK retailer Waitrose has become the latest store to target the
mounting number of ethically-minded consumers this Christmas with a
new range of Fairtrade chocolates hitting shelves in time for the
festive shopping spree.
The US based Chocolate Manufacturers Association (CMA) has released
a guide to cacao content labels in order to demystify confused
chocolate consumers.
Barry Callebaut has produced a new website entirely devoted to
promoting the nutritional benefits of cocoa in an effort to
counteract the increasingly unhealthy image of chocolate products
and their unpopularity in a health-conscious...
The International Cocoa Organisation (ICCO) has revised its gloomy
cocoa estimate of a 5,000 tonne deficit to predict a global surplus
of 80,000 tonnes of cocoa in the coming year, assuring
manufacturers of a steady supply.
